Ingredients

Method

Preheat oven to 220C. Cut two sheets of foil and lay across each other to make a cross. Put beetroot in the middle, drizzle with olive oil, season with salt and pepper, then wrap the beetroot to seal. Place on a baking tray and roast for one hour. Insert a skewer through a bulb to see if they're cooked.

Once done, carefully transfer onto a serving plate, unwrap, cut an X into the tops and push down like a jacket potato. Leave to cool for a few minutes. Just before serving, drizzle over the vinegar, top with ricotta and mint and season.